Kevin Rathbun’s Smoked Turkey

Posted on November 20, 2015 by admin
Kevin Rathbun's Smoked Turkey
Serves 8
Once you try this brined turkey, you’ll agree that nothing does a better job of roasting meats than the EGG. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more chips in increments during cooking. This turkey would be great for holidays, and you can use the leftovers to make wonderful sandwiches.
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Prep Time
13 hr 30 min
Cook Time
2 hr 30 min
Total Time
16 hr
Prep Time
13 hr 30 min
Cook Time
2 hr 30 min
Total Time
16 hr
Ingredients
  1. 16 cups (1 gallon) water
  2. ½ cup firmly packed brown sugar
  3. Rind of 1 navel orange
  4. 3 sprigs rosemary
  5. 1 cup kosher salt
  6. 3 yellow onions, quartered
  7. 2 heads garlic, halved
  8. 1 (12-pound) turkey
  9. 2 lemons, quartered
  10. 10 sprigs thyme
  11. 10 sprigs sage
  12. 1 cup chopped potatoes
  13. ¼ cup olive oil
  14. Freshly ground black pepper
  15. Garlic powder
Instructions
  1. Preheat the EGG to 350ºF / 177ºC without the Plate Setter.
  2. Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2
  3. ½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
  4. Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.
  5. Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.
  6. Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF / 74ºC.
  7. Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.
Notes
  1. Equipment: Plate Setter, hickory chips, V-Rack, 9 by 13-inch Drip Pan lined with aluminum foil, instant read thermometer
  2. Recipe Courtesy of Kevin Rathbun and Big Green Egg
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Peanut Butter & Chocolate Ganache Pie

Posted on November 16, 2015 by admin
Peanut Butter and Chocolate Ganache Pie
Serves 8
Always leave room for pie! 'Tis the Season for many things, not the least of which is the abundance of cakes, pies and other sweet treats to adorn the dessert table this Thanksgiving and beyond. Jamie Gorey, one half of the "Two Chicks from the Sticks" duo and the queen of "Back Home Baking", returns on Sunday, November 15 at our Midtown location for a cooking class on Heavenly Holiday Pies Hands On. Indulge your sweet tooth as you learn to make classic Pumpkin Pie, Pecan Pie, Apple Pie, and Chocolate Cream Pie. This one below is one of Chef Jamie's personal favorites!
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Prep Time
35 min
Cook Time
4 hr 25 min
Total Time
5 hr
Prep Time
35 min
Cook Time
4 hr 25 min
Total Time
5 hr
Crust
  1. 1 cups graham crackers, crushed fine
  2. 2 Tbsp. sugar
  3. ¼ cup melted butter
Chocolate Ganache
  1. 1 1/3 cups semi-sweet or dark chocolate (Ghirardelli preferred)
  2. 2/3 cup heavy cream
  3. 2 tablespoons light corn syrup
  4. 1 tsp. pure vanilla
Peanut Butter Filling
  1. 1 cup creamy peanut butter
  2. 1 8-oz pkg. cream cheese, softened
  3. 1 1/3 cups confectioner’s sugar
  4. 1-8 oz. container Whipped Cream* (Such as Cool Whip)
Topping
  1. 1 oz. Chocolate Shavings
Crust
  1. Preheat oven to 350®F. In a small bowl, mix together graham crackers, sugar and melted butter. Press into a 9-inch pie plate. Bake on middle rack for 12 minutes. Remove from oven and let cool for 15 minutes.
Chocolate ganache
  1. In a medium heat resistant bowl. Combine chocolate pieces and Heavy Whipping Cream. Microwave on medium power for 2 minutes. Remove from the microwave and stir. The chocolate should melt into the whipping cream. If there are still some chocolate pieces, heat the chocolate/whipping cream mixture for another 30 seconds. Continue this process until the chocolate is melted, but not boiling.
  2. Add the corn syrup and vanilla; stir until completely incorporated. While still warm, pour into the prepared crust. Set aside and let it cool.
Peanut butter filling
  1. In a large bowl combine peanut butter and cream cheese. With an electric mixer combine the two until they are smooth. Add powdered sugar and mix until well combined. Lastly, add the whipped cream. Blend it in until it is just combined. Pour mixture carefully over the chocolate ganache and top with chocolate shavings.
  2. Refrigerate for 4 hours.
Notes
  1. It is best when prepared the night before.
  2. *You can make your own fresh whipped cream if you choose to. In medium sized, very cold mixing bowl, add 1 cup Heavy Whipping Cream, 2 Tbsp. sugar and 1 tsp. vanilla extract. With an electric mixer, beat the mixture on medium/high speed until stiff peaks form.
  3. © 2015 Two Chicks from the Sticks
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Cheesy Cornbread

Posted on November 9, 2015 by admin
Cheesy Cornbread
Baking expert Ashley McCord will be joining us on the evening of November 17 at our Decatur location for a cooking class on "The Essentials of Bread Baking". Just in time for your holiday baking, she'll show you how to use the Ankarsrum mixer and Emilie Henry bakeware to make Gluten-Free Sandwich Bread, Garlic Baguette with Freshly Made Cheese, One-Hour Bread with Garlic Honey Butter, Orange-Cranberry Cinnamon Rolls with Cream Cheese Icing, and Chocolate Espresso Cookies. Sign up while seats are still available! In anticipation of the class, she's been playing around in the kitchen! Today she shares this cheesy cornbread recipe that goes great with many of your favorite fall soups and chilis.
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Prep Time
40 min
Cook Time
50 min
Total Time
1 hr 30 min
Prep Time
40 min
Cook Time
50 min
Total Time
1 hr 30 min
Ingredients
  1. 1 1/2 cups milk
  2. 4 TBSP honey
  3. 2 eggs
  4. 6 TBSP butter, melted
  5. 1 1/2 cups cornmeal
  6. 1 1/2 cups all purpose flour
  7. 2 TBSP baking powder
  8. 1 1/2 tsp salt
  9. 2 cups cheese, shredded
Instructions
  1. Place Emile Henry loaf pan base in the oven and preheat to 400*
  2. Position the double whisk bowl and single wire whips onto the Ankarsrum mixer base Place milk, honey, eggs, and melted butter into the bowl and mix on the lowest speed until well mixed.
  3. Still on the lowest speed, add 1 cup of flour and corn meal mixture, baking powder and salt. Add remaining flour and corn meal until well combined.
  4. Add the cheese and mix just until all is incorporated.
  5. Remove loaf pan base from the oven and place a piece of wax paper in the bottom to cover the holes in the base. Lightly spray with cooking spray.
  6. Pour batter into the pan and smooth on top. Place the lid on the pan and put directly into the oven.
  7. Bake for 40 minutes with the lid on and then remove the lid and bake an additional 5- 10 minutes or until golden brown on top.
  8. Remove from oven and transfer loaf to a cooling rack.
Adapted from The Essentials of Bread Baking Class at The Cook's Warehouse
Adapted from The Essentials of Bread Baking Class at The Cook's Warehouse
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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